1. 2 qt Strong Veal Broth
  2. 1 piece Bacon
  3. Cloves
  4. 1/2 oz Butter
  5. Flour
  6. 1 small Fowl (or knuckle of veal)
  7. 2 oz Vermacelli
  8. French Bread
  • Take the broth, put it into a clean sauce-pan, with a piece of bacon stuck with cloves, and half an ounce of butter rolled in flour
  • take a small fowl trussed to boil, break the breast bone, and put it into your soup
  • Stove it close, and let it stew three quarters of an hour
  • Take the vermacelli, and put to it some of the broth; set it over the fire till it is quite tender
  • When your soup is ready, take out your bacon, skim your soup as soon as possible, then pour it on the fowl, and lay your vermacelli all over it
  • cut some French bread thin, put into your soup, and send it to table

  • If you choose it, you may make your soup with a knuckle of veal, and send a handsome piece of it in the middle of the dish, instead of the fowl.

    Source: The Frugal Housewife by Sussannah Carter, 1803

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